White Bean & Roasted Vegetable Salad

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1 each red and yellow bell pepper, seeded and chopped into 3/4" pieces

1/2 large red onion, peeled and chopped into 3/4" pieces

3 large garlic cloves, peeled and smashed

2 tablespoons good-quality olive oil, divided

2 (15.5 ounce) cans cannellini beans (white kidney beans), drained and rinsed

3 tablespoons good-quality red wine vinegar

1 tablespoon freshly-squeezed lemon juice

Kosher salt and freshly ground black pepper, to taste

Finely chopped fresh parsley, to taste

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